Grilled Peach Salad with Burrata and Arugula

When summer peaches are in season, there’s no better way to highlight their natural sweetness than by grilling them and pairing them with fresh, peppery greens. This grilled peach salad with burrata and arugula is an irresistible mix of flavors and textures—juicy caramelized peaches, creamy burrata cheese, nutty crunch, fragrant basil, and a zesty balsamic dressing.

This recipe makes a stunning side dish for summer barbecues, a light lunch for warm evenings, or even a fresh appetizer for dinner parties. The best part? It’s quick, elegant, and requires very little cooking.

Ingredients

3 ripe peaches, halved and pitted
2 tbsp olive oil
5 oz arugula (about 4 cups)
1 ball burrata cheese (or 2 small balls), torn into pieces
¼ cup toasted almonds or pistachios (for crunch)
2 tbsp fresh basil leaves, torn
1–2 tbsp honey (optional, for drizzle)
Flaky sea salt & freshly cracked black pepper

Balsamic Dressing:

3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (or white balsamic for a lighter flavor)
1 tsp Dijon mustard
½ tsp honey or maple syrup
Pinch of salt & pepper

Instructions

Grill the Peaches

Heat a grill pan or outdoor grill to medium-high heat.
Brush peach halves lightly with olive oil.
Grill for 2–3 minutes per side, until caramelized and marked with char lines.
Allow them to cool slightly, then slice into wedges.

Make the Dressing

In a small bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until the mixture emulsifies.

Assemble the Salad

Spread fresh arugula on a large serving platter or in a salad bowl.
Arrange peach wedges on top.
Tear burrata into rustic pieces and scatter over the greens.
Add toasted nuts and fresh basil leaves.

Finish

Drizzle generously with the balsamic dressing and an optional drizzle of honey for extra sweetness. Sprinkle with flaky sea salt and cracked black pepper before serving.

Why This Salad Works

The secret of this salad’s popularity lies in its balanced flavors:

Grilled peaches: Sweet and caramelized, they add a smoky fruitiness.
Burrata cheese: The creamy center of burrata provides a luxurious contrast.
Arugula: Peppery greens balance sweetness with freshness.
Nuts: Add crunch and richness.
Balsamic dressing: Brings everything together with tang and depth.

Variations and Customizations

Cheese Swap: Use fresh mozzarella, goat cheese, or feta if burrata isn’t available.
Nut Alternatives: Walnuts, pecans, or sunflower seeds work well.
Fruit Twist: Try grilled nectarines, figs, or even plums.
Protein Add-On: Top with grilled chicken, shrimp, or prosciutto for a heartier dish.
Vegan Version: Omit burrata and use avocado or vegan cheese.

Pairing Ideas

This salad pairs beautifully with:

Grilled meats like chicken, steak, or lamb.
Crisp white wines such as Sauvignon Blanc or Pinot Grigio.
Sparkling water with lemon or a chilled rosé.

Storage Tips

Assemble just before serving to keep arugula fresh.
Grilled peaches can be prepared ahead and stored in the refrigerator for up to 2 days. Bring to room temperature before using.
Dressing can be made and refrigerated for up to 5 days. Shake before serving.

This grilled peach salad with burrata and arugula is more than just a salad—it’s the essence of summer in every bite. Vibrant, fresh, and full of contrasting flavors, it’s sure to impress guests and elevate any warm-weather meal.

Grilled Peach Salad with Burrata and Arugula

Author: Stephanie

Print Recipe

Description

Grilled Peach Salad with Burrata and Arugula

Ingredients:

3 ripe peaches, halved and pitted
2 tbsp olive oil
5 oz arugula (about 4 cups)
1 ball burrata cheese (or 2 small balls), torn into pieces
¼ cup toasted almonds or pistachios (for crunch)
2 tbsp fresh basil leaves, torn
1–2 tbsp honey (optional, for drizzle)
Flaky sea salt & freshly cracked black pepper

Balsamic Dressing:

3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (or white balsamic for lighter flavor)
1 tsp Dijon mustard
½ tsp honey or maple syrup
Pinch of salt & pepper

Instructions:

Grill the Peaches:
- Heat a grill pan or outdoor grill to medium-high.
- Brush peach halves with olive oil and grill 2–3 minutes per side until caramelized with nice grill marks.
- Slice into wedges once slightly cooled.
Make Dressing:
- Whisk together olive oil, balsamic vinegar, Dijon, honey, salt, and pepper until emulsified.
Assemble the Salad:
- Spread arugula on a serving platter or large bowl.
- Arrange grilled peach slices, torn burrata, toasted nuts, and basil leaves on top.
Finish:
- Drizzle with balsamic dressing and (optional) extra honey.
- Sprinkle with flaky sea salt and cracked pepper.